GBBO Week 3 - Breads

Bread WeekI was never a massive bread baker before practising for Bake Off. Only since have I really enjoyed it. When the boys were younger I was more of a bung it in the bread machine type of girl. It's funny that years later, one of my eldest son Billy's school friends met Dylan ( my youngest) and said 'I remember your mum, she always made the best sandwiches!'.

So as you can imagine the thought of creating not only 24 perfectly formed rolls (2 flavours) but also something that could hold them made me nervous. Oh my I went into worry wort overdrive. A friend of a friend is a baker. He showed me the basics and I practised until I had an acceptable vessel to carry my rolls. Then onto the rolls, I made 12 pumpkin rolls in little terracotta plant pots and 12 pecan and orange sweet rolls. Everybody who came into our house that week went home with a bread basket overflowing with rolls. I swear I could've given mothers pride a run for their money!

MethodMix the rest of milk with melted butter, orange juice and egg.Make a well in the centre add the 2 liquids. Warm buttermilk in a small pan to lukewarm then whisk in yeast. Pour buttermilk yeast and honey into the well. Knead on bread hook for 6-8 mins, or by hand for 10 mins.Leave to rise for 40-60 mins until doubled in size.

Remove from tray immediately.Make up some icing sugar and freshly squeezed orange juice and drizzle over the top. Sift flours and salt into a large mixing bowl. Rub in butter then make a well in the centre. Stir together, knead for 6 mins on a bread hook, or 10 mins by hand.Add pumpkins seeds (reserving 2 tablespoons) mix a little more to combine. Divide mixture between 12 greased muffin tins/terracotta pots, sprinkle with remaining seeds. Cover with oiled cling leave for an hour until well risen. Brush with a little egg wash. Bake for 15-20 mins remove from tins and cool on wire racks.